If cooking lentils from dry, start this process first. For black lentils, use an Instant Pot: Combine 1 cup of lentils with 1.75 cups of salted water, cook on HIGH for 9 minutes, then let it release naturally for 10 minutes. For stovetop cooking, combine 1 cup of lentils with 3.5 cups of salted water and simmer for about 20 minutes until soft but still firm.

In a large sauté pan, heat a few tablespoons of oil from the sundried tomato jar on low-medium heat. Sauté the onions until soft, then add the crushed garlic and sauté for another 30 seconds until fragrant.

Add the crushed fennel seeds and sauté until fragrant. Quickly mix in a little more oil, the smoked paprika, and the Italian seasoning. Sauté for a few more moments, ensuring the spices are well distributed without burning.

Add the tomato paste and chopped sundried tomatoes to the pan. Sauté until well mixed with the onions, garlic, spices, and oil. Set this mixture aside while preparing the lentils.

Once cooked, drain the lentils in a sieve and rinse under running water until it runs clear to prevent dark coloring of the sauce.

Add the drained lentils to the pan and turn the heat back up. Mix them into the sauté mixture.

Pour in the vegetable stock and let it simmer for about 10 minutes, covered initially but uncovering for the last few minutes to thicken the sauce as lentils absorb stock.

Stir in heavy cream, cheese, and chopped basil over very low heat until cheese melts and basil wilts into the sauce.

Cover the dish and let it sit for 5 minutes to thicken further. Stir and serve with lemon wedges.